Roberto has a brewery, at Petrognola, in Garfagnana, the land of farro. It is from this ancient grain that his beer takes its fragrance. He told the story of his brewery… his own story.
How I came in mind to do the brewer in the land of wine?
The fish farm “La Jara”, is located in the valley of Turrite, near the hermitage of Calomini.
Claudio rather than carry out a trade, accomplished a mission, maintaining, nurturing and taking care of trees, among which about 60 camellias. Listening to him, it makes ones want to see them, in spring … maybe, when his proteges are in bloom, the, tops of their elegance.
What you need (for 4 people):
400 g chestnut flour, 500 grams of water, 30 grams of chopped walnuts, the last of an orange (yellow part only) to pieces, rosemary, EVO oil, salt
How to make
Add the flour little by little water and a pinch of salt. Mix well and pour into a round baking pan in one layer 1.5 cm thick, sprinkle the surface with a drizzle of olive oil, sprinkle with walnuts, chopped rosemary, and orange peel. Bake for 40 minutes at 200 degrees.
The “torta d’erbi” is the traditional cake of St. Zita, saint dear for Lucca, the patron saint of the same town, of housewives and bakers. It is celebrated in the city on April 25 with floral exhibitions and markets located in different squares of the historical center. In the streets the scent of flowers merges with that of “torta d’erbi”, prepared in homes.
Here we propose a recipe taught by Maura, a Lucchese doc and perfect cooker.
It’s nice to be able to pick with our own hands the fruits which the earth produces spontaneously.
But there are rules to respect, to protect the environment, the products, and in the respect of the rights of all the “collectors”. For the collection of mushrooms as well as blueberries, for fishing in fresh water, as well as fish and clams in the sea.
Simple rules, licences by a rapid acquisition, thanks to which you are free to contribute, with sustainable use, to the safeguard of our land.
Spelt is an ancient corn, the progenitor of all the corns, renowned food of ancient peoples such as the Assyrians, Babylonians, Romans… and recently we have rediscovered the important nutritional qualities that make it competitive again and much used in cooking, even by the greatest chefs.
from “Aia del Magazzini”, eight and one of the last stage of the walk and taste in the “Contee del farro” comes one of the most traditional recipes of the Garfagnana, the spelt pie. A great mat for snacks, drinks and snacks rustic appetizers. It goes well with cured meats and cheeses, wines and beers.
Here is the recipe for six people.
What you need:
250 grams of farro Garfagnana IGP
200 grams of fresh sheep’s ricotta
3 whole eggs
3 tablespoons grated parmigiano
a bunch of chopped parsley
salt, pepper, nutmeg, extra virgin olive oil
ACCADEMIA INTERNAZIONALE DI CUCINA ITALIANA
